Mediterranean Braised Fennel and Leeks. An easy and impressive vegetable side. скачать в хорошем качестве

Mediterranean Braised Fennel and Leeks. An easy and impressive vegetable side.

Fennel and leeks braised in a sauce of garlic, white wine, tomatoes, and anchovies makes for a delicious and impressive side dish with a Mediterranean style that's guaranteed to elevate even the simplest meal to the next level. #recipe #cooking #sidedish #vegetablerecipe #glutenfree #dairyfree MEDITERRANEAN BRAISED FENNEL AND LEEKS INGREDIENTS •¼ cup olive oil •4 large cloves garlic, minced •¼ to ½ teaspoon crushed red pepper flakes •1 teaspoon ground fennel seed •1½ cups cherry tomatoes or 1 large tomato, diced •4 anchovy filets •1 tablespoon fresh oregano, chopped •½ cup white wine •1¼ cups chicken or vegetable broth •Salt and black pepper to taste •2 large leeks, white and pale green parts only, halved lengthwise •2 fennel bulbs, fronds trimmed and reserved for garnishing. Cut into ½" thick slices •2 tablespoons panko crumbs •2 tablespoons finely grated parmesan INSTRUCTIONS 1.In a large sauté pan heat the oil and add the garlic and crushed red pepper. Sauté for about 2 minutes and add the ground fennel seed. 2.Add the cherry tomatoes, oregano, and anchovies. Simmer for about 2 minutes. 3.Add the wine and broth and continue to simmer for 3 or 4 more minutes. Adjust seasoning with salt and black pepper if desired. 4.Line the leeks in a 9 x 11 inch shallow baking dish. Layer on the fennel slices and top with the braising liquid. 5.Cover tightly with foil and bake at 350F/175C for 45 minutes. 6.Raise the oven temp to 400F/200C and bake uncovered for 15 minutes. 7.Sprinkle panko and parmesan over the casserole and bake another 15 minutes until topping is golden brown. Garnish with fennel fronds. Serve warm or at room temperature.